Crispy filo tart with seasonal veg

Crispy filo tart with seasonal veg

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(3 ratings)


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Cooking time

Prep: 25 mins Cook: 50 mins

Skill level

Moderately easy


Serves 6 - 8

This light, zesty tart is packed with asparagus, courgette, herbs and feta. Best served al fresco

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving (8)

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  • 3 tbsp olive or rapeseed oil
  • 6-8 sheets filo pastry
  • 50g dried breadcrumbs
  • 100g asparagus, sliced in half lengthways if very thick
  • 2 courgettes or 300g baby courgettes (or a mixture), sliced
  • 6 large eggs
  • zest 2 lemons
  • small handful parsley, mint or basil (or a mixture), roughly chopped
  • 200g crème fraîche
  • 200g block feta cheese, crumbled
  • handful small salad leaves or herbs, such as baby chard or pea shoots (optional)

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  1. Heat oven to 180C/160C fan/gas 4 and pop in a baking sheet to heat up. Use a little of the oil to lightly grease an 18 x 25cm tart tin (ours was 3cm deep). Line the tin with a few strips of baking parchment – this will help you to lift out the tart later.
  2. Unfold the pastry, but keep it covered with a damp tea towel as you work to prevent it from drying out. Taking 1 sheet at a time, brush each piece well with oil, then use to line your tart tin, leaving a little pastry hanging over the edges. Sprinkle a thin layer of breadcrumbs between each layer of pastry as you go – this will help to keep the pastry crisp. When you get to the final layer, brush with a little extra oil and scrunch the edges together to create a pretty border.
  3. Toss the asparagus and courgettes with seasoning and the remaining oil and tip onto a baking tray. Place the pastry case on the top shelf of the oven, with the veg on the shelf below and cook for 10 mins.
  4. Remove the veg from the oven. Brush the tart with a little beaten egg and bake for a further 5 mins until the pastry is golden brown and crunchy.
  5. Whisk the remaining egg with the lemon zest, herbs, crème fraîche and seasoning. Lay half the veg in the bottom of the pastry case and add half the feta. Pour over the egg mixture, then top with the remaining veg and feta. Bake for 40 mins until the filling has set. Remove from the oven and leave to cool. Serve with a grinding of black pepper and scattered with small salad leaves or herbs, if you like.

Recipe from Good Food magazine, May 2014

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carolinecooks's picture
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Despite there being no other reviews I thought I would cook this for a family who are all meat eaters bar one. It was a surprising success, everyone loved it. Even my husband who is a meat and two veg man, commented several times how good it was! It was quite lemony despite only using 1 1/2 lemons but that's just personal taste. Layering up the pastry was a bit fiddly but otherwise easy to prepare. Would definitely recommend this recipe